Gypsy cutlet with french fries

Name: Gypsy cutlet with french fries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 bag (450 g) frozen French fries (for the oven); 2 Onions; 150 g red or green pepper; 10 g Butter or margarine; 1/8 l clear broth (instant); 1/2 (125 ml) Bottle gipsy sauce; 4 (approx. 600 g) Pork escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Flour; 2 TABLESPOONS Oil; several sheets Lettuce; 1 Stalk parsley; 1 Tomato; 1/2 untreated lemon; 4 TSP Fresh cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 bag (450 g) frozen French fries (for the oven)
2 Onions
150 g red or green pepper
10 g Butter or margarine
1/8 l clear broth (instant)
1/2 (125 ml) Bottle gipsy sauce
4 (approx. 600 g) Pork escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Flour
2 TABLESPOONS Oil
several sheets Lettuce
1 Stalk parsley
1 Tomato
1/2 untreated lemon
4 TSP Fresh cream

Directions

1
Place the French fries on a baking tray without fat and bake in a preheated oven (electric range: 225°C/ gas: level 4) for 20-25 minutes until crispy brown. Turn once or twice in between. Peel onions and cut into half rings. Clean, wash and finely dice the peppers. Heat the fat in a pot and braise the onions in it. Add paprika, deglaze with broth and simmer covered for about 5 minutes. Stir in gypsy sauce and bring to the boil again.
2
Wash cutlets, dab dry, season with salt and pepper and turn in flour. Heat oil in a large frying pan and fry the escalopes for 4-5 minutes while turning. Clean, wash and drain the salad. Wash parsley, tomato and lemon as well and dab dry. Cut tomato into slices, lemon into slices. Arrange schnitzel and French fries with some gypsy sauce on plates. Place 1 teaspoon of crème-fraîche on each plate and serve garnished with lettuce, tomato, lemon and parsley